- 1 filetto intero di salmone selvaggio, con la pelle 50 g mostarda di Dijon o simile 50 ml sciroppo d’acero biologico 1 cucchiaino di zenzero fresco, grattugiato 1 gambo di cipollotto verde, affettato sottile,uno stelo di aneto
Salmone in agrodolce
Ingredients
Method
Cottura roner 60°. ..fino al cuore 45°
Mix di verdure con olio ed vino bianco saltati in padella
Condire con sugo ristretto prodotto dal salmone come base del piatto
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